I’m going to let you in on a little secret. It’s had me screaming YES, YES, YES every morning for the past week. No, it’s definitely not what you are thinking. It’s steel cut oats, and they have been rocking my world ever since my first bite. There is something about the soft kernel that gives way to a slightly toothy center and the creamy consistency that would have any dairy enthusiast fooled.
Steel cut oats are what dreams are made of and I am here to tell you to put down the rolled oats, march on over to your closest grocery store and buy your self a cute little tin. Yes, they come in a cute tin, which alone caused me to swoon in the isle. The old-fashioned packaging had me smitten at first sight. Steel cut oats can be a little pricey, I would like to think its worth it to pay homage to my Irish roots.
I’ve always heard that oats are supposed to be one of the best breakfasts for powering through a hectic morning of classes and running around the city. Correct me if I’m wrong, but I’ve yet to experience the super human alertness that oats promise. That is until I switched to steal cut oats. They really do keep me much fuller longer, in fact I had given up on oats for breakfast because I was having mid morning hanger creep up earlier than desired. In fact, I now rely on this breakfast to get me through my Saturday morning ballet class and post coffee shop study session. A meal once reserved solely for avocado toast and sunny-side eggs.
Don’t be daunted by having to prepare the oats the night before. It will take you less than five minutes and you won’t have to clean any dishes.
To begin I boil two cups of water and measure out half a cup of oats. Once the water comes to a rolling boil add in your oats and turn the heat down slightly. Allow to cook in the water for about a minute and a half. Take the pot off the heat and let cool before putting in the refrigerator over night.
The next morning all you have to do is let your soaked oats cook over medium heat for 10 to 15 minutes. Personally, I set a five minute timer and get myself ready for the day while running back and forth from the kitchen to the bathroom.
Once the oats are cooked and all the water has been absorbed, you can top with whatever your heart desires. As for me, I’m not what one would call a purist when it comes to topping my oats. I can’t remember the last time I put brown sugar in my bowl. Anyway, here are some of the toppings I have been loving with my oats.
Steel cut oats three ways:
sliced banana, tablespoon almond butter, honey drizzled all over
Blueberries, Vanilla Greek Yogurt
Raspberry Jam, Almond Milk
Little Em Big City 